DISCOVER THE WORLD CLASS 50
The definitive guide to the finest drinking experiences
The World Class 50: The Definitive Drinking Guide features 50 of the most innovative and talented bartenders from across the globe. Each bartender showcases the perfect location, the most inventive cocktail and the finest of ingredients and spirits that define the 'must have' fine drinking experience in their city.
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Tim Philips’ Rhubarb Fizz
Tim Philips was crowned World Class Bartender of the Year in 2012
Bulletin Place was opened by Tim and two friends – Robb Sloan and Adi Ruiz – on 20th December 2012. It is hidden away in an alley between the throng of Circular Quay and the CBD, and is one of a growing number of Sydney’s speakeasy-style gems. Sitting above a café and below a tattoo parlour, Bulletin Place is halfway between a Berlin kneipe and a Melbourne bar in style, with an eclectic mix of furniture and the daily drink menu written up on big cuts of butchers’ paper behind the counter. It is relaxed yet professional in terms of service and in the mix of clientele, winding down from work or revving up for dinner.
Tim Philips has come a long way since swinging a bottle of Black Sambuca into a fridge and showering absolutely everyone on a busy Friday night with dark liqueur and glass. ‘That was eleven years ago in Melbourne, at the first bar I worked in and luckily hasn’t happened since.’ After being a member of the ‘Australian Bar Team of the Year’ at Black Pearl, Tim travelled to London to further polish his skills at Milk & Honey, before stints at its sister venues in New York and Chamonix. Having returned with his expertise to Australia, Tim won World Class Bartender of the year 2012, and has now set up his own bar with friends in Sydney.
Based on that old classic of the 1880s, the Gin Fizz, and delicious Australian rhubarb, the Rhubarb Fizz is a blend of fun, flavour and forward thinking. The subtle tang of the Yarra Valley rhubarb and the crisp soda bring out the full flavour of the Tanqueray No.Ten, which Tim describes as the most malleable cocktail anchor. The Rhubarb Fizz typifies his belief in reinvigorating classics with fresh, local, seasonal ingredients; the rhubarb compote is made in-house from scratch, using fresh Victorian rhubarb stalks boiled up with vanilla bean and a sprinkling of sugar.
Tanqueray No. Ten • 40ml
Pedro Ximenez Sherry • 10ml
Rhubarb compote • 20ml
Fresh Lemon juice • 15ml
Sugar syrup • 10ml
Dash of egg white
Soda to fill
Contains 17 grams of alcohol per serve
Add all ingredients, minus the soda, to a shaker and dry shake. Add ice and shake for 10 seconds as hard as you can. Strain into a chilled 300ml fizz glass. Top up slowly with soda.
The Rhubarb Fizz is perfect on a warm, autumnal Sydney afternoon. Try to sit at the chef’s table next to the bar so you can enjoy the bartenders’ banter as they go about their work and entertain. Bulletin Place is about relaxed entertainment, shared passions and an attention to detail.
There are five new cocktails at Bulletin Place every day, depending on what’s best at the market. This complements an ever-shifting playlist put together by Robb: ‘He has a great ear for music and does them on his days off. It’s all he seems to do,’ says Tim, ‘but everyone needs their hobbies.’
Tim’s Insider’s Guide to Sydney
Place to stay
The Kirkton in Darlinghurst
Place to eat
Place to relax
Place to lounge
Place to dance
Place to shop
Queen Victoria Building
Place to visit
Museum of Contemporary Art down near The Rocks
Place to see
The walk from Bondi to Bronte Beach
Images by gourmantic.com